Thursday, October 4, 2012

Homemade Vanilla Extract

Ok, so I totally slacked off yesterday and didn't get this posted. But, you still have time to get this started...

I read a lot about this last fall/winter and wanted to give it a try, but didn't get around to starting it until it was too late for the holidays.

Now, I know it's just as simple to grab a bottle of the stuff at the grocery store...but I promise you, it does not taste nearly as good as this homemade stuff.

Homemade Vanilla Extract

GET THIS:

Bottles

I purchased these little 8.5oz bottles at Specialty Bottle. They have a lot of bottles to choose from and ship quickly.

Whole Vanilla Beans

I purchased mine at Beanilla. They actually had a sale on the beans from Madagascar, so I grabbed those.

You're going to need 2 beans per 8oz. bottle. I cut mine in half so that they would fit in the bottle.

Vodka

I didn't use the best vodka, but I didn't use the cheapest either. You'll need 8oz (1 cup) per bottle. I'm not sure if the quality of vodka really makes any difference. I think the quality of vanilla beans is more important.

DO THIS:

Start by washing/sterilizing your bottles. Make sure they are completely dry.

Carefully cut a slit in each vanilla bean lengthwise (allowing the 'bean' to be exposed).

Cut each bean in half (so that it will fit in the bottle).

Pour 8oz (1 cup) of vodka into each bottle.

Place 2 beans (4 pieces, since you cut them in half) into each bottle.

Cork/cap/seal the bottle.

Place the bottles in a cool, dark spot (pantry or empty shelf is a good place) and let them sit for 2-3 months.

It's a good idea to give them a little shake every few days.

Things to remember...
It will darken the longer you let it sit...and it will also develop a richer flavor.
Some people say that you should strain the extract & remove the beans once it has developed. I prefer to leave it as is, for the exact reason that I stated above...the longer it sits, the richer it becomes.

I plan on giving these to my girls teachers this year...along with some other goodies, which I'll share in the coming weeks.